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pounded yam egusi

Pounded Yam and Egusi soup

Pounded yam is made with tuber of raw yams which is boiled, mashed and rolled to form a ball. Egusi soup soup is made with ground melon seed thickened with gourd or spinach.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, stew
Cuisine Ghanaian, Nigerian
Servings 4
Calories 324 kcal

Equipment

  • knife
  • chopping board
  • large pot
  • colander
  • kitchen towel
  • mortar
  • pestle
  • hand mixer
  • blender

Ingredients
  

  • tuber yam
  • yam flour
  • 1 lbs boneless chicken cut in bit-size pieces
  • 1 medium sliced onion
  • 2 pieces maggi cubes
  • 2 fresh chile peppers
  • 2 c cups melon seeds
  • 340 g frozen spinach thawed
  • 1/2 cup palm oil
  • 1 cup vegetable oil
  • dried fish
  • salt
  • dried shrimp
  • crayfish

Instructions
 

Method 1: Using Mortar and Pestle

  • Peel the yam with a sharp knife. Remove any spoiled spots or discoloration.
  • Chop into large chunks and immediately pour into water and wash ever dirt off
  • Pour yams in a medium pot under high heat with water- enough to cover the yams. Add salt to taste, if desired.
  • Boil until tender for about 20 minutes. Remove from heat and immediately drain yams thoroughly in a colander.
  • Wash your mortar and pestle until clean. Add cooked yam to mortar and pound until smooth and stretchy.
  • Add little water when necessary during pounding.
  • Roll into balls and wrap in a plastic wrap or serve immediately in bowl with soup

Method 2 (Using blender)

  • Cut yam into smaller pieces then boil untill soft for about 20 minutes.
  • Add cooked yams into food processor or blender. Start blending then pulse every 20-30 seconds to check for smoothness.
  • Add about 2 tablespoons as needed until stretchy and soft
  • Shape into any desired size

Method 3( Using Hand mixer)

  • Boil the yam till it’s soft.
  • Pour it into the mixing bowl then with the hand mixer, crush the yam until it becomes smooth, stretchy and lump free.

Method 4( Using yam flour)

  • Heat up water in a large saucepan under medium heat
  • Mix flour in small amount of water until you have a thicker consistency
  • Pour batter in the boiling water then stir continuously to avoid it from being lumpy
  • Knead it with a wooden spatula as it thickens. Allow it to cook for 10 minutes. Roll into balls and serve with favourite soup

Steps for making Egusi Soup

  • Put chicken pieces in a medium pot. Rinse the dried fish and add it to the pot.
  • Add 1 onion, salt to taste and 2 maggi cubes.
  • Add 1 1/2 cup water and bring to a boil on high heat for 25 minutes. Reduce heat and simmer for 30 min.
  • Blend chile peppers and the remaining onion in a blender and puree. Pour onion pepper mixture into a bowl and set aside.
  • Put shrimp, crayfish and melon seed in a clean blender and pulse until a powder forms. Pour it in a bowl and set aside.
  • Squeeze the excess liquid from the spinach and set aside.
  • Continue to cook until the chicken is tender. Stir in blended onion pepper mixture and cook 10 minutes. Reduce heat to medium and add the melon seed mixture.
  • Cook 20 minutes longer and add the spinach, oils and the 1 remaining maggi cube
  • Cover it and cook for another 5 minutes.
SOURCE: MY RECIPE JOINT

Video

Notes

Useful Tips
Peel away from your body when cutting yam or vegetables to avoid injury

Nutrition

Calories: 324kcal
Keyword egusi soup, egusi stew, pounded yam
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